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Cute!

That's so cute! I'm from Valencia, where paella is from, and I must say I was VERY impressed with the first link you posted. It's really great, and I don't have much to object. I didn't thoroughly read the second recipe, but I have to say: do not stir the rive, ever. You have to add the rice before the broth, move it around so it's coated with the oil in the pan and then pour the broth. You can shake the pan a little bit so the rice spreads evenly, but don't touch it until you're ready to serve it.

Now, it's true that there are a thousand paella recipes in Valencia, but there are some ingredients that you'll never find in any of them (but appear in many foreign recipes): Chorizo, olives, peas, wine, celery, fennel...

What I find funny is that it's considered something expensive to make, when here in Spain we think of it as a crowd feeder. I should post my family's recipe, a total hit even among other locals.

I meant "do not stir the RICE, ever"

I just made paella...twice because it was so darn good...over the holiday weekend. I threw out all previous paella recipe experience and knowledge, and went with the method the of the "zen paella master" who appeared on the Valencia episode of PBS's "Spain, on the Road Again". It was the BEST EVER, and FINALLY, because I've made a lot of paella prior to now and never been completely happy with the results. Better yet, it was almost like fast food it was so easy and quick. Like 30 minutes total, including the prep!

The biggest deviation from the "standard" paella recipes I've used, including the authentic Spanish ones, was to add the stock to the sofrito first, let it come to a boil, and THEN add the rice. Flies in the face, I know, but really, there was no comparison between these batches and what I've produced using the rice then stock method.

I love Txori! I'm lucky enough to be pals with the pastry chef there....

@splatgirl I'm curious... did your rice end up loose or sticky? The thing with adding the rice to the sofrito is so it sort of seals with the hot oil and ends up less sticky and more loose. Also, that's why you shouldn't touch it at all. I'm glad you found a recipe that works for you, paella is a great dish and not difficult at all!

Oh, and although the recipe doesn't say, you need 2.25 times as much stock as rice. For example, for 4 people you'll use 2 cups of rice and 4.5 cups of stock. Keep the heat high until it boils and then turn down. The rice should be perfectly cooked when all of the liquid has evaporated.

Hi Xieta! The rice came out totally separate and not sticky or gummy at all, which was part of what rocked my world so hard since it's such an about face from my results using the rice in oil then stock method that has always gotten me gummy gloppy rice. And as you point out, it's opposite of the prevailing wisdom of sealing the rice grains in oil.
I dunno, but it was FABULOUS and I'm sticking to it!
It was really the closest I think I've ever come to paella perfection. Soccarat even!

I love it!

I can't imagine I could stop at 1 though... I could imagine a variation of this using a mussel shell as a mini plate and having a prawn on top.

Divine!